A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 2880
Beef Palate or Lamb's Trotters Omelet
Omelette au Palais de Boeuf ou aux Pieds d'Agneau
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Cut some beef palates or boned lamb's trotters in quarter-inch squares, and put them into a bordelaise sauce (No. 436); fill the interior of an omelet with the preparation, pouring the sauce around.